In a big saucepan or a dutch oven, heat bacon fat or coconut oil over medium high heat.
Add the onion with salt and pepper, and sauté until soft and translucent, about 5 minutes.
Add the carrot, celery, and sweet potato cubes and stir for about 5 minutes.
Add garlic, rosemary, paprika, cumin, and cinnamon and cook for another minute.
Pour in the bone or chicken broth and sprinkle with more salt and pepper.
Cover and crank the heat up to high until the mixture starts boiling.
Reduce the heat to low and let it simmer for 20 minutes.
Use an immersion blender (or transfer to a blender) to blend until smooth.
Stir in the coconut milk.
Taste the bisque and add more salt and pepper if necessary.